Cooking Up Southern-Style Dishes
(NAPSA) – Southern cooking is not just fried chicken and grits. From hearty meals to mouth-watering desserts, the cooking style spans from quick, healthful dishes such as fresh tomato biscuits to decadent entrees, salads and even beverages.
Now a new cookbook features 1,250 easy recipes, along with cooking tips and 50 menus for everyday and special occasions.
Called ‘Southern Living Cookbook: America’s Best Home Cooking,’ it pulls the best recipes and cooking ideas from Southern Living magazine and presents them in an easy-to-use binder, complete with a bonus CD-ROM of ‘how-to’ cooking videos and more.
With over 500 tantalizing photographs of special themed recipes such as Seaside Suppers, Brunch For A Bunch, Ragin’ Cajuns Dinner, and Old Southern Breakfast, it’s a cookbook you can use year-round. Here’s a look at one of its top recipes:
Ingredients
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon seasoned pepper
- 4 pork chops boneless, 1-inch-thick
- 1 tablespoon olive oil
- 3 to 4 garlic cloves minced
- 1/3 cup balsamic vinegar
- 1/3 cup chicken broth
- 3 plum tomatoes seeded, diced
- 2 tablespoons capers
Instructions
- Combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.
- Cook pork chops in hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden brown. Remove chops from skillet.
- Add garlic to skillet and saute one minute. Add vinegar and broth, stirring to loosen particles from the bottom of skillet; stir in tomatoes and capers.
- Return pork chops to skillet; bring sauce to boil. Cover, reduce heat, and simmer 4 to 5 minutes or until pork is done. Serve pork chops with tomato mixture.
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